Everyone knows about the benefits of red currants. It contains more vitamin C than lemons. Jelly is served as a dessert, or prepared for the winter.
Redcurrant jelly - basic principles of preparation
Fresh or frozen berries are used to make jelly. Fresh removed from the branches, sorted and washed under the tap. Frozen must be thawed.
As a gelling agent, agar agar, pectin or gelatin is used. The first step is to soak the gelatin, pour it with cold, always boiled water, mix it and leave it to swell for at least half an hour. Instant gelatin is added directly to the jelly base, without pre-soaking.
Berries of red currant are mashed or left whole, depending on the recipe. Currant puree must be squeezed through cheesecloth to get rid of small bones and skins. You can use berry meal for cooking compote.
The gelatin is dissolved on a low heat or in a water bath and poured into currant juice. Stir and pour into molds.
Multilayer jelly from berry, sour cream, cream or milk layers looks especially impressive.
Jelly will turn out even tastier and more aromatic if vanilla, juice or citrus zest are added to the base.
Recipe 1. Redcurrant jelly
Ingredients
red currant - half a kilogram;
gelatin - 20 g;
white sugar - a glass;
boiled chilled water - 700 ml.
Cooking method
1. Take a glass of chilled boiled water. Put gelatin in a cup, and fill it with water. Stir and let it swell for 20 minutes.
2. Rinse currants several times. Throw it in a colander. Then pick the berries from the twigs. Transfer to a bowl and mash with a nibbler for potatoes until mashed.
3. Double the cheesecloth, put the mashed berry in it and squeeze it well. Place the swollen gelatin over a pot of boiling water and hold until it is completely dissolved.
4. Dilute currant juice with half a liter of boiled water. Remove the foam. Pour the dissolved gelatin into it. Shuffle. Pour the finished currant mixture into bowls or glasses. Cool and refrigerate until solidified. Garnish with sprigs of currants.
Recipe 2. Redcurrant jelly for the winter with vanilla
Ingredients
granulated sugar - kilogram;
vanilla - pod;
red currant - kilogram;
boiled water - half a liter.
Cooking method
1. We sort out red currants, separating berries from twigs. Put in a sieve and rinse. Put in a bowl for cooking jam, pour chilled water and put on medium heat. As soon as the mass begins to boil, turn off the fire.
2. We discard the cooked berries on a sieve, place it over the pan and grind with a wooden spatula. We put the cake in a doubled cheesecloth and squeeze it carefully.
3. The juice is filtered through several layers of gauze. Add granulated sugar to it and put on medium heat. Bring to a boil. Cut the pod in half and put in a liquid and cook over low heat for half an hour, stirring from time to time.
4. Take out the vanilla pod. Hot jelly is poured into clean, sterilized half-liter jars. Hermetically sealed with boiled caps. Turn over, leave for ten minutes, then return to its original position. Wrap and cool. Keep in a cool place.
Recipe 3. Two-layer redcurrant jelly
Ingredients
Berry jelly
300 g of red currant;
boiled water;
150 g of granulated sugar;
15 g of gelatin.
Milk jelly
half a liter of milk;
vanillin - a bag;
sugar - 150 g;
gelatin - 15 g.
Decoration
currant berries;
sprigs of mint;
100 g of chocolate.
Cooking method
1. Spread the gelatin in two glasses (15 g each). Pour 150 ml of boiled chilled water and stir. Leave for forty minutes to swell. Listen to the currant berries from the twigs, put in a colander and rinse.
2. Transfer the currants into a deep bowl and mash it with a crush to a puree state. Transfer the berry mixture to cheesecloth and squeeze the juice thoroughly. Dilute it with water, bringing the volume of liquid to half a liter.
3. Pour currant juice into a saucepan and put on moderate heat. Pour sugar, mix and add the swollen gelatin from one glass. Warm up the liquid without boiling until the gelatin has completely dispersed.
4. Pour the berry jelly into the molds, filling them in half. Cool and refrigerate until completely frozen.
5. Pour milk into the pan. Put it on medium heat. Add vanillin, sugar and carefully enter the swollen gelatin from a second glass. Heat, constantly stirring. Do not bring to a boil. Cool the milk and pour into the molds on top of the berry jelly. Put in the cold. Garnish with mint, currant berries and grated chocolate.
Recipe 4. Redcurrant jelly with cream souffle
Ingredients
Jelly
red currant - 300 g;
gelatin - 20 g;
granulated sugar - 150 g.
Creamy Souffle
gelatin - 10 g;
cream 33% - 400 ml;
sugar - 150 g;
100 g of chocolate for decoration.
Cooking method
1. Gelatin for jelly pour 150 ml of chilled boiled water. Stir and leave to swell.
2. Remove the berries of red currant from the branches, wash and put in a blender bowl and chop to a puree state. Rub the berry puree through a sieve.
3. Transfer the mixture to the pan, add half a liter of chilled water, sugar. Stir and put on low heat. Warm until sugar is dissolved. Enter the swollen gelatin, mix and bring to a boil, but do not boil.
4. Pour the jelly into a bowl to half the volume. Refrigerate and refrigerate for several hours.
5. Gelatin for soufflé pour half a glass of water, leave it to swell. Then put on low heat and melt. Combine the cream with sugar and beat until a dense foam is formed. Enter the gelatin, mix and pour over the berry layer. Grind the chocolate on a fine grater. Sprinkle them with a souffle and put in the cold for three hours.
Recipe 5. Redcurrant jelly with wine for the winter
Ingredients
wine is a glass;
granulated sugar;
red currant - two kilograms.
Cooking method
1. Currant, along with twigs and leaves, lay in a basin with a thick bottom. Pour in a glass of granulated sugar and pour in the wine. Put on a slow fire and bring to a boil, periodically stirring with a spatula. Do not boil! Remove from heat, cool slightly. Insert the berry mixture in small portions and grind through a sieve.
2. Pour strained syrup into a pan, add another 700 g of granulated sugar, mix and return to the fire. Cook for another three minutes, stirring with a wooden spoon.
3. Place the finished jelly in dry, sterile jars. Screw tightly on the boiled caps. Wrap in a warm cloth and let cool.
Recipe 6. Curd dessert with redcurrant jelly
Ingredients
Korzh
50 g of corn flakes;
10 ml of creamy liquor;
25 g of cocoa powder;
70 g butter.
Curd cream and jelly
200 g cream cheese;
200 g of fresh red currant;
125 g of heavy cream;
three sachets of gelatin;
100 g of natural yogurt;
150 g cane sugar.
Cooking method
1. Put the corn flakes in a food processor and grind into small crumbs. Put in a bowl, add soft butter, liquor and cocoa powder. Mix well.
2. Cover the demountable form with a film. Lay out the cake mixture in a mold and spread it evenly on the bottom, slightly tamping.
3. Pour the cream into a deep dish, add sugar and whisk until a dense foam, gradually adding cream cheese and yogurt. Soak gelatin, then dissolve it over low heat and put into the curd cream. Put the resulting mass into a mold on top of the cake and send to the refrigerator.
4. Remove currants from the twigs. Rinse and dry. Put a third of the berries on top of the curd cream. Put the rest of the currants in a blender bowl and chop until mashed. If you do not have this kitchen appliance, you can crush a potato nibbler. Soak gelatin in water. When it swells, place the dishes over a pot of boiling water and dissolve. Pour into the currant puree. Send sugar here and bring to a boil. Cool.
5. Fill the curd layer with currant jelly and refrigerate overnight.
Redcurrant jelly - tips and tricks
- Dissolve gelatin over a low heat or water bath, but do not bring to a boil, otherwise it will lose its properties.
- Red currant is a rather sour berry, so if you like sweet desserts, increase the amount of sugar.
- The cake left over from the berries can be used to make vitamin compote.
- Pour jelly into small jars or glass goblets.
